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Monday, August 20, 2012

Homemade Canned Ketchup

I made this recipe last Friday; this is my first summer ever canning and I have want to can so many things. I really would like to can some tomato salsa, but I need to fulfill my curiosity of canned ketchup and barbecue sauce first. I bought Ball's Complete Book of Home Preserving this spring and that is where I found the recipe; the recipe is also on their website:http://www.freshpreserving.com/recipe.aspx?r=137

Also, I halved the recipe and I ended up with about 4 1/2 pint jars. This ketchup is delicious and my 6 year old said he loves it so much more than store bought ketchup. It did take most of the day to make from start to finish but a lot of that time is letting it simmer and stirring occasionally. I'll be making ketchup again next year!Ingredients for a half recipe:

2. COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.

It was a VERY full pot and this is the largest stainless pot I have!

The tomatoes and onions cooked for 20 minutes, just before adding the vinegar.

3. COMBINE tomatoes, onions and cayenne in a clean large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.4. TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. This can also be done using a food mill. Discard solids.5. RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes.6. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.7. LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.8. PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

3 comments:

No, I didn't peel the tomatoes; but I completely agree that this would be much easier if I did! Last summer was my first season canning so, I'm learning as I go. :D Thanks for the comment and I think I'll make a note of that above to help others!

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About Me

Hi, I'm Jacqueline!
I am a happy mom and wife. I love to create things! I am passionate about recycling and repurposing, being good to nature and using what we can from the earth. I love foraging, living off the land, art and cooking! This is the place where I will share with you my artsy project ideas, fun useful tips and favorite recipes {a lot of recipes; since I cook homemade meals everyday and am constantly trying new ones}! Enjoy!